I’ve made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.
You will need:
- 1 pint fresh raspberries
- ¼ cup white sugar
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 1 cup cold water
Instructions:
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.n
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.n
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.n
Prep Time: 10 mins/Cooking Time: 5 mins/ Total Time: 15 mins
Servings: 8
Calories: 52.7
